Bountiful Asian-inspired layer cake

By: K Starr

1 tbsp extra virgin olive oil
500g beef or lamb mince (lean)
1 large red onion, finely chopped
3 large cloves garlic, finely chopped
1 x 400g can diced tomatoes
250g mushrooms, sliced
1 tbsp tomato paste
1 small red chilli (finely sliced) or pinch chilli (to taste)
1 tbsp chopped parsley (or to taste)
250 g frozen spinach (thawed and drained thoroughly)
250 g pumpkin or sweet potato or a mix of both (finely chopped in a food processor)
3 sheets Obento yaki nori sheets (flaked)
6 Valcom rice paper sheets (22cm round)
1 cauliflower (cut into flowerettes)
2 tbsp butter
½ cup milk
½ cup grated parmesan cheese (if desired)
½ cup grated parmesan cheese (if desired)
Salad greens to serve.

Heat the oil in a large cooking pot over a medium heat, add onion, mince and garlic. Cook, stirring, for 5-6 minutes.
Stir in tomato paste, tomatoes, mushrooms, chilli and parsley.
Reduce heat and cook for 20 minutes or until sauce has thickened. Season to taste.
Remove the meat sauce from pot. Rinse the pot.
Fill the cooking pot with water, bring to the boil and add the cauliflower flowerettes. Cook until tender. Drain off the water.
Using a food processor, purée the cauliflower, adding butter, milk, and cheese (if using). Blend until creamy and smooth. Add salt and pepper to taste.
Grease a 22 cm spring form cake tin. Preheat the oven to 180ºC
Layer the ingredients in the cake tin in the following order:• Cover the bottom of the cake tin with half the meat sauce• Add 3 rice paper sheets • Add the pumpkin • Add half the nori flakes• Add one third of the cauliflower mash• Add the remaining meat sauce• Add 3 rice paper sheets • Add the spinach • Add the remaining nori flakes• Top with the remaining cauliflower mash• Add a sprinkle of ground pepper and cheese (if desired).
Cook in the top section of the oven for 40 minutes or until browned on top.
Rest for 10-15 minutes to let the layer cake settle before carefully cutting with a sharp knife.